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I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

Potato Stuffed Egg Enchilada

A delicious Mexican dish enchilada is a corn tortilla stuffed with variety of ingredients like cheese, potatoes, vegetables , meat, beans etc and covered with a chili pepper sauce. The word comes from enchilar which means add chilli peppers to something. A spicy and super yummy breakfast dish.

Our #Foodiemonday #bloghop theme is #Enchilada. So here is an easiest enchilada recipe with a twist.

Most enchilada recipes call for corn tortillas. But I have used eggs to make the wraps. And very happy with the result. Its thin omelet stuffed with spicy potato and egg mixture. Covered with a delicious sauce.

Recipe For stuffing

Potato – 2 large

Garlic – 3 – 4 cloves

Green chilli – 2

Oil – 1 tablespoon

Capsicum – 1

Cilantro – 2 tablespoon chopped

Scallion or spring onion – 2 finely chopped

Tomato – 2 small

Red chilli powder – 1 teaspoon

Oregano – 1 teaspoon

Cumin powder – 1/2 teaspoon

Salt to taste

Tomato sauce – 1 teaspoon

Egg – 1 boiled

Black pepper powder – 1/2 teaspoon

For the wrap

Eggs – 5

salt to taste

Black pepper powder to taste

For sauce

Tomato – 4 – 5 medium

Garlic paste – 1 teaspoon

Oil – 2 tablespoon

All purpose flour – 2 tablespoon

Cumin powder – 1 teaspoon
oregano – 1 teaspoon

Red chilli powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Vinegar – 1 – 2 teaspoon

Water – 2 cup

Cilantro – 2 tablespoon

Tomato sauce – 1 tablespoon

Method

For stuffing

Crush or finely chop the garlic and green chilli.
Roast the capsicum on high flame with the help of a knife or fork until it’s skin becomes lightly black. Wash and remove the black skin. Now chop the capsicum, tomatoes and boiled egg.

Peel and cubed the potatoes. Boil or microwave with little water for 6 – 7 minutes. Drain the water and keep aside.

Beat the eggs with salt and black pepper powder. Make 4 omelets with it. Fill the potato stuffing. Spread the mixture middle of a omelet, sprinkle shredded cheddar cheese or processed cheese and little oregano over it, then wrap the left side over and then the right. Make wraps like this with all the omelets.

Add the tomato paste and garlic paste. Saute till the mixture dried up. Now add tomato sauce and water and stir continuously to remove the lumps. Let it boil on low flame for 7 – 8 minutes or until the mixture thickened. Add the chopped cilantro and 1 teaspoon vinegar. Mix well and switch off the flame. Taste and adjust the seasoning. I have added 1 teaspoon vinegar and black pepper powder more. Adjust as require.

preheat the oven at 200°. Spread some enchilada sauce on a baking pan. Place the stuffed omelets over it. Place the omelette seam side down. Pour sauce over them. Sprinkle mozerella cheese and chopped scallion over it. Bake for 20 – 25 minutes or until the sauce starts bubbling and cheese becomes light brown.

Garnish with chopped cilantro and serve hot.

Note

If you have corn tortillas you can use them instead of omelets if you like.

Stuffing and sauce can be made a day before and refrigerate for convenience.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!
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